Herb-Infused Spring Quiche

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory Easter brunch dish packed with asparagus, spinach, and a fragrant herb crust. This American-inspired quick recipe, ready in about 50 minutes, pairs pastry dough, whole milk, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 350 cal/serving

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Ingredients

12 oz pastry dough
1 cup whole milk
4 eggs
8 oz, trimmed and cut into 1/2-inch pieces asparagus
4 oz, chopped spinach
2 cloves, minced garlic
1 tbsp, chopped fresh thyme
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Roll out pastry dough on a floured surface and line a 9-inch pie dish, trimming excess. Prick the bottom with a fork and chill for 10 minutes.
Step 2: In a large bowl, whisk together milk, eggs, thyme, salt, and pepper. Stir in asparagus, spinach, and garlic until evenly coated.
Step 3: Pour the mixture into the chilled pastry shell. Bake for 25-30 minutes until the top is golden and a knife inserted comes out clean. Let cool slightly before slicing.